Health

Health – Chew, Chew and Chew Some More!

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We are fearfully and wonderfully made. There are so many fascinating things to learn about ourselves. I cannot wait until we get to heaven where time is unlimited and we will have an eternity to learn and understand the in-depth workings of the amazing bodies the Lord has provided us. But in the meantime, we need to be thankful for the understanding the Lord does provide to us of the simple actions of our bodies. What does happen to food once it leaves the mouth? The following information is very fascinating to learn about the travel of a meal in its journey through the body.

The Mouth

Man was created with a keen sense of taste. This serves a double purpose; first that great pleasure would be derived from the experience of eating, which is a necessary act of existence. The only time food gives any special pleasure is while it is in the mouth; once it is swallowed, the joy is over. It would seem natural that there would be a desire to prolong this joy to its utmost, which would automatically fulfill the second purpose of the sense of taste by keeping the food in the mouth long enough so that it will be thoroughly masticated and salivated. This is necessary to normal digestion and elimination and is a part of the Creator’s perfect plan for our existence.

Science has revealed that while chewing and tasting food the peristaltic activity of the colon is four times as vigorous as at other times. Consequently, if one chews and tastes his breakfast quickly for only ten minutes, he gets but little of this extra help toward elimination, while if he chews and tastes the meal for forty minutes, he receives four times as much help.

“When food is taken into the stomach, the movements of the tube become vigorous. Indeed, while the food is still in the mouth and being chewed, and before the morsel has been swallowed, the movements begin, and are four times as vigorous during the taking of a meal as at other times. This is a very excellent reason why constipated persons should eat deliberately, taking ample time at meals and chewing long and well. Food is the natural laxative. The act of eating starts the action of the muscular machinery by means of which first the food and later the food residues are transported along the alimentary canal, and so long as chewing continues new impulses are continually transmitted to the stomach and intestines which quicken the peristaltic movements and activity of the whole digestive machine. The observation of Hirsch, Case, and others have shown that the colon contents advance as far during the hour of eating as during four hours just before the meal.” J.H. Kellogg, M.D., The Itinerary of a Breakfast, Funk & Wagnalls, 1918, 13, 14, 87, 88.

The Stomach

After the chewing is finished the food passes into the stomach where it is mixed with the gastric juice, beginning the digestion of protein. After about four hours, the food should have passed out through the pylorus, which means gate keeper, into the duodenum where it receives the juice from the pancreas and the bile from the liver, and thence it passes into the small intestine where digestion is completed by the combined work of the saliva, gastric, and pancreatic juices and the bile. Now it is ready for absorption into the blood and to be used in rebuilding the body.

The Intestine

The interior of the small intestine, which is about twenty feet long, is provided with many millions of villi, which absorb the foods into the blood. Mineral oil cannot be absorbed, as it is only a lubricant, and so it smears over these villi and hinders them from passing the food into the blood. After about four hours in the small intestine, digestion should be completed and the nutrients passed into the blood and the residue into the colon for elimination.

Note: Four hours in the stomach and four in the small intestine. The residue should not take over sixteen hours to complete the journey so that no food would remain in the tract over twenty-four hours.

If foods move according to this schedule, the ordinary cases of sour stomach, intestinal decay, gas, and constipation will disappear, for this is normal.

“A breakfast should reach the colon with all of the good already absorbed by the body about noon and it should pass through and out of the body not later than after breakfast time the next day, and if we are perfectly normal the lunch and supper residue may go along with it. Anything slower than this is constipation, and is a retention in the intestine of residue for too long a time.

“Under normal conditions there is an impulse to move the bowels after each meal. A well-trained set of organs in a well-managed body will react in this desirable fashion under perfectly normal conditions.” C. Ward Crampton, M.D., Chairman National Committee on Education, National Congress of Parents and Teachers; and Director Health Service Clinic, Post Graduate Medical School, New York City.

But people do not live that way. If people secured an elimination for each meal, the majority of our ills would disappear; but most people believe that if there is one elimination each day they are doing well, and the majority do not succeed at that without taking some laxative or cathartic. (Americans spend fifty million dollars a year for seven hundred kinds of laxatives.) The X-ray has shown that most of the people who live on the one-a-day plan are holding the residue in the tract for fifty hours. Often there is delay in the stomach, producing fermentation. When fermented food reaches the small intestine and is held there overtime it decays; and when it remains in the colon for still more hours, its condition cannot be accurately described. …

Natural foods … will not ordinarily putrefy in the tract in twenty-four hours, so that if they remain in the stomach four hours, in the small intestine another four, they still have sixteen hours to pass through the twelve feet of the colon and yet be within the safety limit of twenty-five hours. But after twenty-five hours putrefaction begins, so that the people who live on the one-a-day plan and, unknowingly, carry the remains for fifty hours, are allowing twenty-five hours for putrefaction for every meal, every day, year after year. Decayed food is passing into the blood and thence to every organ, gland, nerve, and cell day and night during every hour of life. That program makes health impossible and the coming of disease sure. On the other hand, if all residues leave the body inside of twenty-five hours, there can be no sour stomach, gas, and putrefaction, and life will be one continuous joy. Why not live on that high plane?

Many people do not know that an elimination for each meal is the health rule. They would know it if they but stopped to think. An untrained child often has to go to the toilet before the meal is finished. There is proof that the rule is right. Here is another. When your nose gets the aroma of delicious food, your mouth “waters.” Why? Because the nose said to the mouth, “Something good is coming, get ready for it.” And the mouth prepared the saliva. Likewise, when the food is in the mouth an advance message goes to the stomach saying that food is coming, and it in turn prepares the gastric juice before the food arrives. In similar manner, when the food is in the mouth and also while it is in the stomach other advance messages go on to the intestine announcing that something is coming and that room should be prepared for it, and the only way room can be ready for it is for the intestine to pass its contents to the colon and the colon eliminate its contents. That is easy to understand once you think about it. Any rhythm slower than this is some degree of constipation. Establish this rule and follow what you are reading until you attain this ideal.

Remember, for good health chew your food well!

Adapted from Abundant Health, by Julius Gilbert White, Teach Services, Inc., 2005, 116–118.

Health – Oregano

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Oregano, a Valuable Plant

“God said, Let the earth bring forth grass, the herb yielding seed, and the fruit tree yielding fruit after his kind, whose seed is in itself, upon the earth: and it was so. And the earth brought forth grass, and herb yielding seed after his kind, and the tree yielding fruit, whose seed was in itself, after his kind: and God saw that it was good. And the evening and the morning were the third day.” Genesis 1:11–13

Historical Uses

Jethro Kloss, in his book, Back to Eden, Back to Eden Books Publishing, Loma Linda, California, which was originally published in 1939, recognized the value of this herb. He describes some of the uses as follows:

“Very strengthening to the stomach and increases the appetite. Excellent for relieving sour stomach. Excellent in tuberculosis and severe cough. Good in suppressed urine, suppressed menstruation, dropsy, yellow jaundice, scurvy, and itch. The extracted juice is excellent for deafness or pain and noise in the ears. Drop a few drops in the ear whenever necessary. The oil dropped in the hollow of an aching tooth will stop the pain. Will expel gas from the stomach and bowels.

“Very helpful in dyspepsia. Good for rheumatism, colic, nausea, and neuralgia. A poultice made from this herb is very beneficial for painful swellings, sprains, felons, boils, and carbuncles. It is an excellent medicine in nervous persons. Good to use in salves and liniments. It is excellent for a sore throat when applied as a heating compress. Steep a heaping tablespoonful in a pint of boiling water for thirty minutes. Dip a cloth in this hot tea, apply to the neck, binding snugly with a dry cloth.

“It is well to cover the compress with oiled silk or a piece of plastic, which will keep it moist. For general use, steep a teaspoonful to a cup of boiling water for twenty minutes; drink cold one or two cupfuls a day, one hour before meals. Children less according to age.” Back to Eden, 162, 163.

Updated Benefits and Uses

Just think of all the benefits from this one little plant. We need to keep this valuable information accessible to share with all who are interested. Research is now indicating that herbs are a rich source of healthy antioxidants and that oregano ranks the highest. “Some herbs should be considered as regular vegetables,” says Shiow Y. Wang, Ph.D., the study’s lead researcher and a plant physiologist/ biochemist with the USDA’s Beltsville Agricultural Research Center in Beltsville, Maryland. “People should use more herbs for flavoring instead of salt and artificial chemicals.”

Wang found that herbs with the highest antioxidant activity belonged to the oregano family. In general, oregano had 3 to 20 times higher antioxidant activity than the other herbs studied.

On a per gram fresh weight basis, oregano and other herbs ranked even higher in antioxidant activity than fruits and vegetables, which are known to be high in antioxidants. In comparison to the antioxidant activities of a few select fruits and vegetables, the potency of oregano ranks supreme. Oregano has 42 times more antioxidant activity than apples, 30 times more than potatoes, 12 times more than oranges and 4 times more than blueberries, Wang says.

For example, she says that one tablespoon of fresh oregano contains the same antioxidant activity as one medium-sized apple.

Even if you’re not into oregano, other herbs also appear to pack a significant antioxidant punch. Among the more familiar, ranked in order, are dill, garden thyme, rosemary and peppermint.

The most active phenol component in some of the herbs with the highest antioxidant activity, particularly oregano, was rosmarinic acid, a strong antioxidant, the researcher says.

Fruits and vegetables have long been viewed as a rich source of antioxidant compounds. Health officials have been urging consumers for years to eat more fruits and vegetables in order to gain the health benefits of antioxidants, but progress has been slow, according to researchers. Westerners still tend to favor diets that are rich in fats and carbohydrates.

Now, herbs have emerged as a quick and easy way to get a concentrated source of antioxidants without all the extra calories of whole foods, Wang says. She recently compared the antioxidant activity of herbs to a few select spices, including paprika, garlic, curry, chili, and black pepper. Herbs came out on top, she says.

Herbs can be consumed in a variety of ways. Some people prefer to drink herb extracts, which can be made by adding herbs to hot water to make potent antioxidant teas. Others use concentrated herbal oils available in some health food stores. Most of us prefer a little dash and sprinkle of the familiar leafy or powdered versions to add flavor to our favorite foods.

In general, fresh herbs and spices are healthier and contain higher antioxidant levels compared to their processed counterparts. For example, the antioxidant activity of fresh garlic is 1.5 times higher than dry garlic powder, the researcher says.

These measures of fresh herbs contain the same antioxidant activity as one apple:

  • 1 tablespoon of oregano
  • 3 tablespoons of dill
  • 4.5 tablespoons of thyme
  • 7 tablespoons of sage
  • 8 tablespoons of parsley

Source: Shiow Y. Wang, Ph.D., USDA/Agricultural Research Service, Fruit Laboratory, Beltsville, Maryland.

God has provided us with such a wealth of nutrients through His creation and we have the blessing of growing these little miracles in our own kitchens. I am sure we do not realize or appreciate the value of each plant provided for our sustenance and health. To God be the glory, great things He hath done!

Health – The Mysteries of Life

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The Vital Spark

The vitamin is the vital spark, which vitalizes all the food elements and sets them at work. Without this they are slow to move and act.

It is like building a fire in your fireplace. You may lay all of the materials ever so carefully but there will be no fire until you apply the spark—the match. No amount of wishing will take the place of that vital spark.

Mysterious forces

In nature there are mysterious forces at work that cause action, another name for growth, which is one manifestation of life. The plants are composed of elements in the soil, but the soil has no power or ability to assemble itself into forms of potatoes, cabbages, strawberries, peaches, corn, apples, beans, or nuts. Other powers and forces not found in the soil must be associated with its elements to cause them to work and arrange them into the various forms of vegetation, which will aid in sustaining the life which is within humans and animals. Among these mysterious forces is the vitamin.

To explain: Plant a bean, which is last year’s dirt (it grew from dirt last year), and beside it plant a pebble, another lump of dirt. Water and watch. Soon the insides of the bean begin to move, then the interior will move so much that it bursts the shell, cracks the soil, sends up leaves, blossoms, and soon you have more beans. But nothing will ever happen inside that pebble! It will never grow! If it would, evolution might be true. The bean contained something which the pebble did not—it contained every earthly element, plus vitamins.

Likewise, not one of these elements will ever stir in your body to cause growth or activity any more than in a bottle or in the dirt of your garden unless that mysterious vitamin and other forces be associated with them to make them move and go to work.

The vitamin is necessary to the growth of all plants. It also makes boys and girls grow. Without it all food is as dead as the dirt in your garden, and to eat food without vitamins is almost comparable to eating dirt. You may make sure of an ample supply of calcium in the rations, but if vitamins are not present, no bones or teeth will ever be made. And thus it is with all of the other elements.

Vitamins—Where?

The vitamins are present in all seeds—the grains, legumes, and nuts. They are in the fruits, leaves, and roots. They are in all vegetation. They are one of the essential factors of growth.

As in all plants, so it is in animals. The life and growth of all animals depend upon the vitamins found in seeds, fruits, leaves, and roots. The vitamins function in some way as an activating principle, which sets going the processes that develop energy, power and activity. All animals are dependent upon this life principle to sustain their lives. A monkey fed a good ration but with vitamins removed, died in ninety days.

As in plants and animals, so it is in man. His life and growth depend upon the vitamins found in all vegetation. They are as necessary to the daily food as any other element. …

We Always Had Them in Natural Foods

No vitamin has been discovered or ever will be found that has not been in natural foods since the dawn of time; no scientist can discover anything which God did not set in operation thousands of years ago. When He made man and commanded his rations to grow out of the earth, He provided for all of man’s necessities. My confidence in my Creator is complete, and I am free to say that scientists will never find a nutritional need of the human body that is not met by natural foods—whole grains, vegetables, fruits, legumes, and nuts.

What Vitamins Do

It appears that vitamins assist in the maintenance of every life process and the normal conditions of every cell in the body. This, then, includes every organ, gland, tissue, nerve, bone, and tooth; the eyes, skin, hair, blood, digestive juices and all other fluids—everything that can be named in the body.

Certain vitamins promote growth; some contribute to the health of the skin and mucous membrane and glands throughout the body; others maintain nerve vitality; some sustain the health of the capillaries; still others assist them in building bones or aid digestion or reproduction or coagulation, and so on at length. This is marvelous indeed. …

Vitamin A

“Vitamin A is essential for life, health, and growth. It is indispensable for the maintenance of normal epithelium.” “The parts of the body which are built of epithelial tissues are the skin and its appendages, the hair and the nails, the sweat glands and the oil glands, the mucous membranes of the nose, mouth, sinuses, throat, trachea, bronchial tubes, and air sacs of the lungs. The enamel of the teeth, the salivary glands, the mucosa of the esophagus, the stomach and all its glands, the liver, the pancreas, the tubules of the kidney, the kidney pelvis, the ureters and bladder, all the ductless glands of the body, the nervous system, the brain and spinal cord, are also governed in their development, structure, and function by vitamin A. For these reasons a deficiency of vitamin A produces a host of diseases—over ninety main types with many more subtypes, and many infections which are enabled to gain entrance to the body because of the breakdown of the entrance barrier presented by the skin and the mucous membranes.” G.K. Abbott, M.D., in Life and Health, May 1940, 17.

Cells Degenerate

When vitamin A is deficient, the cells flatten, become hard and horny with a tendency to slough off. They then lose all power of normal function. As an example, tear gland cells cannot produce tears and the eyes will be dry. Again, the mucous membrane in all the places mentioned above will be unable to secrete its accustomed fluid.

Bacteria Find an Open Road

Furthermore, healthy mucous membrane does not allow bacteria to pass through into the blood, but as this deficiency of vitamin A continues, these cells slowly lose their power to stop bacteria and then may follow infections of many kinds like those of the respiratory tract, broncho-pneumonia, inflammation of the intestine, infection of the kidneys, gall-bladder, reproductive glands, and so on throughout the body.

We have heard much about glands for a number of years, but we are now learning more about how to maintain their vitality for more years. But to do so, we cannot wait until their vitality is gone. Vitamins are pre-eminently necessary.

Thus we could go up and down within the body and at every turn find marvelous activities upon which life depends, and which cannot continue without the various vitamins. These elements are not here by accident. They have all been planned and provided by a Master Mind. If we would know the plan and use the elements that the Creator has provided for us, it would help us to have the health He intended us to have.

But here is the mischief; the vitamins have been removed from ever so many of our staple foods upon which we live from youth up, and this is one of the reasons why men and women are going to pieces so often after age forty.

Excerpts from Abundant Health, Julius Gilbert White, Northwestern Publishing Association, Buckley, Washington, 1951, 63–72.

Health – Rebounding Exercise

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There are so many ways people can exercise, but one of the easiest and most adaptable exercises can be done on a good rebounder. The benefits are just amazing. First I would like to share with you an excerpt from the book, Cancer, Step Outside the Box, by Ty M. Bollinger, Infinity 510 Squared Partners, 4th Edition, 300, 301. He says:

“What is rebounding? One excellent choice of exercise is rebounding (jumping) on the mini-trampoline. You can rebound several times a day while listening to the radio or watching TV [television].

“Research has led many scientists to conclude that jumping on a mini-trampoline is possibly the most effective exercise yet devised by man, especially because of the effect rebounding has on the lymph system. The human body needs to move. The lymph system bathes every cell and carries nutrients to the cell while removing toxins such as dead and cancerous cells, heavy metals, infectious viruses, and other assorted wastes. But unlike the blood (which is pumped by the heart), the lymph is totally dependent on physical exercise to move.

“Lymphocytes (the primary cells of the lymph system) make up roughly 25 percent of all white blood cells in the body. Like other white blood cells, they are produced in the red bone marrow. Lymphocytes constantly travel throughout the body, moving through tissues or through the blood or lymph vessels. There are two major classes of lymphocytes: T-cells and B-cells. The letter ‘T’ refers to the thymus, where those lymphocytes mature. The letter ‘B’ refers to the bone marrow, where that group of lymphocytes matures.

“T-cells carry out two main defensive functions: They kill invaders and orchestrate or control the actions of other lymphocytes involved in the immune process or response. In addition, T-cells recognize and destroy any abnormal body cells, such as those that have become cancerous.

“Like T-Cells, B-cells are also programmed to recognize specific antigens on foreign cells. When stimulated during an immune response (such as when foreign cells enter the body), B-cells undergo a change in structure. They then produce antibodies, which are protein compounds. These compounds bind with specific antigens of foreign cells, labeling those cells for destruction.

“You can see that B-cells and T-cells are key players in our immune response. But without muscular contraction, adequate exercise, and movement, these lymphocytes are not able to do their job, because the lymph doesn’t flow. Thus, the body’s cells are left stewing in their own waste products and starving for nutrients, a situation which contributes to cancer and other degenerative disease, as well as premature aging. Rebounding has been shown to increase lymph flow by up to thirty times!

“Also, all of the body’s cells become stronger in response to the increased ‘G forces’ during rebounding, and this cellular exercise results in the self-propelled lymphocytes being up to five times more active!

“Rebounding on a mini-trampoline directly strengthens the immune system, increases lymph flow, and oxygenates the blood. Unlike jogging on hard surfaces which puts extreme stress on certain joints such as the ankles and knees eventually damaging them, rebounding affects every joint and cell in the body equally. Plus, there are no cars, dogs, and bad weather to worry about.” (All emphasis added.)

Now that we know a little about why rebounding is so good for our bodies, let’s look at two tables which compare rebounding and jogging.

Rebounding/Jogging Vs Traditional Jogging
Tables A and B contain research performed by Victor L. Katch, Ph. D., Dept. of Physical Education, University of Michigan at Ann Arbor.

Table A
Total Calories Burned Comparing Traditional Jogging @ 5 MPH to Rebounding.
Lbs Body Weight 12 Minutes Jogging
@ 5 MPH		 12 Minutes
Rebounding
100 47 58<
105 49 60
110 52 63
115 54 65
120 56 67
125 59 70
130 61 72
135 64 75
140 66 77
145 68 79
150 71 82
155 73 84
160 75 86
165 78 89
170 80 91
175 82 93
180 85 96
185 87 >98
190 89 100
195 92 103
200 94 105

 

Rebounding offers a less stressful means of reducing body fat and simultaneously firming body tissues. Running in place on the rebounder burns calories effectively. This table shows, according to a person’s body weight, how many calories from running on the rebounder may be expended per specified period of time in minutes.
TABLE B
Total Calories Spent Per Minutes of Running on a Rebounding/Jogging Trampoline
Lbs. Body Weight 90 100 110 120 130 140 150 160 170 180 190
1 Min. 2.9 3.4 3.9 4.4 4.9 5.4 6.0 6.5 7.0 7.5 8.0
5 Min. 14.5 17.0 19.5 22.0 24.5 27.0 30.0 32.5 35.0 37.5 40.0
10 Min. 29.0 34.0 39.0 44.0 49.0 54.0 60.0 65.0 70.0 75.0 80.0
15 Min. 43.5 51.0 58.5 66.0 73.5 81.0 90.0 97.5 105.0 112.5 120.0
20 Min. 58.0 68.0 78.0 88.0 98.0 108.0 120.0 130.0 140.0 150.0 160.0

Everyone should start with the gentle “health bounce” which means your feet remain in contact with the mat while the body moves up and down. The health bounce is sufficient to obtain all the benefits of rebounding while gently strengthening the entire body. … It is recommended that you do your rebounding with bare feet so you do not slip

Adults can start with 5 minutes of rebounding and increase their time as their fitness level improves. Seniors can start with two minutes several times per day, with at least 30 minutes between rebounding sessions. It is necessary for older people to start gradually in order to give the connective tissue holding the internal organs in place time to strengthen. This prevents the possibility of “prolapsed organs”—the only contraindication to rebounding reported in the medical literature. Therefore increase your rebounding time gradually.

Inactive seniors find that gently jumping on a mini-trampoline gives them renewed vigor and zest for life. Hyperactive children are reported to calm down after a few days of rebounding. Rebounding is for everyone and people can use the rebound mini-trampoline whenever they have a few minutes during the day.

You can find much information by looking on the Internet or at the library under Rebounding Health Benefits. Much of the information above can be found at: www.healingdaily.com/exercise/rebounding-for-detoxification-and-health.htm

Rebounding can be a blessing for your health. Don’t take my word for it; take time to research and may God bless you as you jump to health.

Health – Potential Hydrogens (pH) – Important for Health

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“I will praise Thee; for I am fearfully and wonderfully made: marvellous are Thy works; and that my soul knoweth right well.” Psalm 139:14.

Any imbalances in our bodies causes dis-ease. Any failure to follow the health laws causes an imbalance in one or more areas. That imbalance or dis-ease may not be experienced right away, but it will manifest itself in one way or another sooner or later. It gives God the glory to continually learn about our bodies to gain a deeper understanding of this intricate piece of machinery in which we live.

One important aspect of health is the body’s pH balance. There are many articles written on this very complicated subject. But I would like to share with you an excerpt from the book, Beating Cancer with Nutrition, by Patrick Quillin, PhD, R.D., CNS., with Noreen Quillin, Nutrition Times Press, Inc., Tulsa, Oklahoma, 234, 235. This particularly refers to cancer patients; however, this information is interesting to learn a little more about pH balance. He says:

“Acid alkaline balance (7.41 ideal in human veins) brought about by:

  • Proper breathing
  • Exercise (carbonic buffer from carbon dioxide in blood)
  • Diet (plant foods elevate pH, animal foods and sugar reduce pH)
  • Water (adequate hydration improves pH)
  • Other agents, such as cesium chloride, citric acid, sodium bicarbonate

“Cancer is acidic (low pH) tissue. [Newell, K, et al., Proceedings of National Academy of Sciences, vol. 90, no. 3, p. 1127, February 1993.] It is clear from all human physiology textbooks that pH in the blood, saliva, urine and other areas is a critical factor for health. Blood pH is usually 7.35-7.45 with 7.41 thought to be ideal. Acceptable pH for saliva is 6.0-7.5, stomach 1.0-3.5, colon 5.0-8.4 and urine 4.5-8.4. Most foods influence pH—pushing toward either acid or alkaline. Clinicians will spend much time adjusting parenteral feedings to achieve a proper pH in the blood. [Parenteral is a route of administration that involves piercing the skin or mucous membrane.] Meanwhile, there have been many alternative health books that attempt to treat various diseases by adjusting the body pH via the diet.

“Potential hydrogens, or pH, refer to the acid or alkaline nature of a chemical. If you mix a mild acid, like vinegar, with a mild alkaline substance, like baking soda, then the resulting reaction produces a salt—they neutralize one another by exchanging hydrogens. Just about everything that goes in your mouth can alter pH, including oxygen. The acidic pH of cancer cells also decreases the oxygen-carrying capacity of the surrounding blood so that tissue can become somewhat anaerobic—which are perfect conditions for cancer to thrive. Deep breathing has an alkalizing effect on the blood. An alkalizing diet of lots of plant food also helps to encourage removal of toxic heavy metals.

“The macrobiotic book claims that pH adjustment is one of the more crucial objectives of their diet. [Aihara, H., ACID & ALKALINE, Macrogiotic Foundation, Oroville, CA, 1971.] Yet, I have worked with a few cancer patients who got worse on the macrobiotic program. … Not everyone will thrive on the same diet. … It appears that some people are prone toward extreme acid or alkaline metabolism. For these people on the edge of acceptable biological pH, diet provides a counterbalance to bring serum pH back toward normal. Think of sailing a small boat where you may have to use your body as a counterbalance to prevent the boat from being tipped over by the wind. If your metabolism is in jeopardy of ‘tipping over’ toward extreme pH, then diet and breathing become your counterbalances that keep metabolism upright.

“While this area may be absolutely essential for some cancer patients, a trial and error method may be the only way to find out which direction your pH needs adjusting. If your condition improves on the macrobiotic program, then you are pushing your pH in the right direction. If your condition worsens on the macrobiotic program, then you must push your pH in the opposite direction.

“About 8 percent of the population must have acid forming foods to counterbalance their extremely alkalotic pH. Some people can eat anything they want and their internal mechanisms compensate to find an acceptable pH. For many people, an alkalizing diet (toward the left) will help to neutralize their acidifying tendencies, which can invite cancer.

“Venous pH is the most accurate indicator of your overall body pH. Yet blood tests are invasive, expensive and not practical for regular use. A rough indicator of your body pH is your saliva and urinary pH. You can purchase Nitrazine paper from your local druggist and follow the directions for measuring saliva or urine pH. Test your saliva at least one hour after any food or drink.”

This little bit of information by Dr. Patrick Quillin on pH is understood by very few people. I found it to be enlightening.

It is not just through diet that you balance your pH. Balance includes deep breathing, diet, exercise and water. This should alert each one of us that these recommendations are included in following the eight health laws: Nutrition, exercise, water, sunshine, temperance, air, rest and trust in God. It is up to each of us, to the best of our ability, to preserve our health.

This earth is filled with disease and we have a daily battle with which to contend. Let us always ask God to guide and protect us as we battle on by His grace.

To God be all of the glory.

Health – Aging and the Brain

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Several studies have shown a link between the number of infections throughout a person’s life and later development of neurodegenerative diseases such as Alzheimer’s disease.

As we age, our immune systems become less efficient in combating infections. This is mainly due to poor nutrition and can be corrected simply by improvements in diet.

Nutrients That Prevent Alzheimer’s

Resveratrol, one of the active components of grapes, has been shown to reduce the accumulation of a substance called amyloid beta in the brain, and to suppress inflammation of the brain by inhibiting microglial activation—which is the mechanism for amyloid production. (Ono, K., et. al., J Neurosci 2004; 75: 742-750; Bi, X.L., et. al., Int Immunopharmacology 2005; 5: 185-193.)

Amyloid is the brain “crud” that accumulates in the brains of people who suffer from Alzheimer’s disease. Another beneficial plant flavonoid is called baicalein, an extract of a plant called skullcap, which has been shown to protect brain cells from damage by toxins and excitotoxicity (the process of nerve damage through continuous stimulation), as well as safeguarding the brain during strokes. Skullcap powerfully protects against free radical creation and lipid peroxidation in the brain, and reduces microglia-induced brain inflammation and immunoexcitotoxicity (excitotoxicity triggered by the body’s immune response). (Uchida, K., et. al., J Biol Chem 1999; 2234-2342; Kobuchi, H., et. al., Am J Physiol 1999; 277: C403-411.) A number of plant flavonoids also chelate iron, which means they bind the iron atoms, preventing the formation of free radicals, and thus protecting the brain. Flavonoids with this property include:

  • Curcumin
  • Green and white tea flavonoids
  • Quercetin
  • Hesperidin
  • Luteolin
  • Baicalein

This is important property because free iron in specific locations in the aging brain is associated with neurodegenerative diseases, especially Parkinson’s and Alzheimer’s disease, and plays a major role in stroke damage. These flavonoids do not interfere with normal iron functions. Luteolin, found in high concentrations in celery and parsley not only reduces microglial activation, it also switches microglia to a protective state, a mechanism that is impaired with Alzheimer’s disease and possibly chronic brain damage associated with multiple brain injuries in sports (chronic traumatic encephalopathy). (Blaylock, R. and Maroon, J., Sur Neurol Int 2011.)

Another study found that both apigenin (another flavonoid) and luteolin protect the brain by reducing microglial activation. (Resai-Zadeh, K., et. al., J Neuroinflammation 2008; 5: 41.) In addition, there is strong evidence that activation of microglia in the aging brain is playing a central role in a number of neurological disorders, including strokes, brain infections, vaccine damage, brain trauma, and neurodegenerative diseases. (Dilger, R.N., et. al., J Leukoc Biol 2008; 84; 932-939.)

As we age, the microglia in the brain become progressively more activated. In people with Alzheimer’s dementia, there is widespread, intense microglial activation. A number of flavonoids control brain inflammation by suppressing microglial activation; these include curcumin, quercetin, fisetin, EGCG, and resveratrol.

Excitotoxicity and Magnesium Levels

As we grow older the brain becomes progressively more inflamed. With age-related memory loss and Alzheimer’s dementia, the degree of inflammation increases dramatically.

Brain inflammation is caused by microglial activation; these immune cells are also the source of glutamate and other excitotoxins. Magnesium, which is abundant in fruits, vegetables, and nuts, suppresses excitotoxicity and inflammation.

Meanwhile, because of their high level of phosphoric acid, soft drinks deplete magnesium and play a major role in the widespread magnesium deficiency seen in the Western world.

Many prescription medications and birth control pills on the market also severely deplete magnesium.

Studies conducted by Dr. Mark Mattson and his co-workers have shown that physical exercise stimulates brain cells to release higher levels of growth factors (neurotrophins), which protect the brain from damage, heal existing injuries, prevent depression, and promote better memory and learning capacity. (Boyle, P.A., et. al., Arch Gen Psychiatry 2010; 67: 304-310.)

Mattson has also studied the effect of caloric restriction on brain protection, and demonstrated that reducing one’s intake of calories significantly reduces brain aging and stimulates the release of neurotrophic brain growth factors.

Caloric restriction also increases antioxidant enzyme levels and reduces excitotoxicity. (Mattson, M.P. and Ann, N.Y., Acad Sci 2008; 1144: 97-112.)

Of course, many people find it difficult to reduce their caloric intake enough to obtain these beneficial effects. However, new studies have shown that fasting just one day a week has the same beneficial effect; adding resveratrol to the diet has also been shown to be effective.

Recent studies have shown that daily physical exercise also increases a person’s thinking ability and reduces the risk of early onset dementia. (Wang, L., et. al., Arch Inter Med 2006; 166: 115-1120.)

Moderate exercise—such as brisk walking, using light weights or exercise machines—is sufficient for the elderly. Engagement in social events, reading, learning new topics, and participating in church functions are also important.

If we exercise regularly, fast once a week, and engage in regular intellectual activities, the benefits for brain health will be significant. Adding good nutrition—including eating a variety of flavonoids—will tremendously magnify those health benefits.

Source: Blaylock Wellness Report, November 2011.

Health – That Pesky Wart

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Not too long ago several people asked for suggestions in getting rid of warts naturally. After a little research, this is what I found.

The wart is classified as a viral skin infection that remains solely within the skin. Because it takes repeated contact with the wart to spread, it is usually not contagious unless you continually rub your wart onto another person’s skin. Some people have more than one wart on their body because of the repeated contact with their own skin. Most warts are harmless, but they are just plain ugly.

Is there a way to get rid of the unsightly, pesky wart naturally? Many people have tried different things that have worked for them. Here are a few comments and suggestions I found while researching for natural ways to annihilate it.

“The simplest and probably most effective natural way to get rid of warts that I know of is to apply vitamin E directly to the thing and keep applying it once or twice a day until it falls off or disappears. Many people have found it most convenient to saturate the gauze portion of an adhesive bandage, apply it over the wart and change daily. It may take anywhere from one week to several months to achieve results.

“Curiously, I have never come across a single word in the medical literature about applying vitamin E to warts. But many readers have sent in letters to Prevention, describing what often seems to be astonishing success, and when others try it, they too write in about amazing results. So the therapy is kept alive—a true folk remedy.

“Robert Rodale, editor of Prevention, told me that as a young boy he developed some ugly-looking warts on his arm, and his father, J. I. Rodale, took him to a doctor. The doctor, apparently a wise old bird, looked at the warts and told young Robert that if they did not go away within two weeks, he was going to have to burn them off. To the child’s mind the idea of having his skin burned was a horrifying prospect. Two weeks later, all the warts had vanished.

“I should add, though, that the action of vitamin E on warts seems to be rather more than a placebo effect, as a number of readers report that warts on their pet dogs went away after application of the vitamin.

“An interesting remedy involving the application of banana skins was described in the journal Plastic Reconstructive Surgery (December 1981). In this report, an Israeli doctor found the inner side of a banana skin to be ‘a painless, non-inflammatory local treatment’ in curing warts, especially plantar warts. ‘A piece of fresh banana skin is applied once daily to the affected area [by surgical tape], after washing,’ she writes. ‘After one week of treatment, the wart becomes softer and the pain diminishes. … After two weeks of treatment shrinkage of the wart becomes obvious.’ After six weeks, the warts ‘completely disappear’ and a two-year follow-up revealed no recurrence whatsoever.

“Plantar warts on the feet have been reported to die of heat prostration following daily 15-minute baths of the affected foot in water heated to 118° to 120° F (just about as hot as you can tolerate). Trim the callus off the growth first, and keep up the baths for two weeks. The virus that causes plantar warts, it seems, is sensitive to heat, and when the temperature reaches 120° F, its goose is cooked.” Mark Bricklin, Executive Editor Prevention Magazine, The Practical Encyclopedia of Natural Healing, New, Revised Edition, by Rodale Press, Emmaus, Pennsylvania, p. 517, 518.

Then he continues with the following folk remedies for warts:

“An old Indian method, which a woman from Ontario, Canada, told us ‘really works,’ is to ‘go out and pick a dandelion two or three times a day and put the milk from the cut end on the wart.’ The woman said that she got rid of her warts ‘in no time after they grew back again after having them burned off.’

“This anecdote brings up an important point. Many people probably imagine that having warts burned off or surgically removed by a doctor is the swiftest and most reliable method to rid yourself of warts.

“Not true. The fact is, as any honest dermatologist will tell you, warts that are ‘destroyed’ have an amazing propensity to return over and over again, no matter how many times they are treated, often spreading or growing in the process. This does not seem to happen with vitamin E or other natural methods.

“Another reader took the advice of the mystic, Edgar Cayce, who suggested putting warm castor oil on gauze and applying it three times a day for half an hour. The reader reported that Cayce’s method got rid of 14 warts on both hands in two months.

“Cod-liver oil, rubbed often on a wart, is yet another remedy reported to us.

“If this doesn’t work, you may be interested in knowing about a combination herbal-abrasive technique described to us by Dr. Karl-Heinz A. Rosler, of the University of Maryland School of Pharmacy. Dr. Rosler, who holds a Ph.D. in pharmacognosy, and is therefore highly knowledgeable about herbs, said that as a youth he suffered acute embarrassment from warts on his hands. He tried an emery nail file and worked on the warts until they almost bled, but had to stop because they became so inflamed.

“The warts stayed with him for many years. Then, he was told by a neighbor that the juice of the aloe plant, famed as an anti-inflammatory agent, could be useful in getting rid of warts. What the neighbor had done was to deliberately burn his warts with a match and then apply juice from the aloe leaf, so the inflammation would disappear along with the wart.

“Dr. Rosler said that by coincidence, at about this time, a Ph.D. wrote a paper saying there is nothing beneficial in the aloe plant. Nevertheless, Dr. Rosler told us, ‘I decided to try a little folk medicine on myself. I again filed the warts back and applied the juice from a fresh aloe plant, and this did keep down the inflammation, to such an extent that the next day I was able to continue filing—and I filed the warts flat, applying the aloe juice each day. I soon had all of the warts filed down to nothing, and they never reappeared.’ ” Ibid., 518, 519.

In The Merck Manual of Medical Information, Second Home Edition, published by Pocket Books, New York, London, Toronto, Sydney, 1229, the following information is given:

“In general, warts can be removed with chemicals, cut off, frozen off, or burned off with a laser or electrical current.

“Typical chemicals used for removal include salicylic acid, formaldehyde, glutaraldehyde, trichloroacetic acid, cantharidin, and podophyllin. Flat warts are often treated with peeling agents such as retinoic or salicylic acid. 5-Fluorouracil cream or solution may also be used. Some chemicals can be applied by the person, whereas others must be applied by a doctor. Most of these chemicals can burn normal skin, so when they are applied at home, it is essential to follow directions carefully. Chemicals usually require multiple applications over several weeks to months. The wart is scraped to remove dead tissue before each treatment.

“Freezing [cryotherapy] is safe and does not usually require any numbing of the area but may be too painful for children to tolerate. Warts may be frozen with various commercial freezing probes or with liquid nitrogen sprayed on or applied with a cotton swab. Cryotherapy is often used for plantar warts and warts under the fingernails. Multiple treatments at monthly intervals are often required, especially for large warts.”

We have looked at some natural ways and some chemical ways to destroy the pesky wart. When it comes right down to it, you will need to make the final decision of what is best for you.

Health – Studies of Diabetes

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There are many studies coming forth to help people understand the cause of Type II diabetes. I would like to share a few of these which are truly interesting studies. The following excerpts are from Agatha M. Thrash, M.D., FACP and Calvin L. Thrash, M.D., MPH, Diabetes & The Hypoglycemic Syndrome, Facts, Findings and Natural Treatments, New Lifestyle Books, Seale, AL 36875, 1999, 50–58.

Several Studies of Interest

Pima Indians

A group of Pima Indians with impaired glucose tolerance was studied. Pimas are noted for their high incidence of obesity and NIDDM (Non-Insulin Dependent Diabetes Mellitus). Researchers found increased insulin levels and a normal pancreatic response to the presence of high levels of sugar in the blood. This indicated that insulin resistance rather than a failure to produce insulin was operative in this group. Insulin resistance means the pancreas is producing an ample quantity of insulin, possibly even a surplus quantity, but the body cells are ignoring it. … Factors known to reduce the number of insulin receptors are overeating, use of alcohol and sugar, being overweight, eating too great a variety of food at one meal, eating highly refined or concentrated foods in large quantities, eating between meals, late night meals, and the use of meat, milk, eggs and cheese. Inactivity and certain drugs may also reduce insulin receptors. These drugs include oral contraceptives, hormones such as growth hormones, cortisone types of drugs and estrogen.

When the Pimas were living in their natural habitat, diabetes was unknown among them. But when they were sent to reservations and began to adapt to the white man’s lifestyle and food, 60–70 percent of the adults became overweight and 50 percent became diabetic. … Insulin resistance was worsened by obesity. In other words, the higher the blood level of glucose, the more damage will be done to organs and tissues, whether or not there is a family history of diabetes.

This is important information for non-diabetics. No person should feel at liberty to over-indulge in sugar, as it will endanger body cells. (Emphasis added.)

Of Very Special Interest

The following studies are of special interest because for the first time researchers are looking at the possibility that excess sugar itself may be toxic to the pancreas and have an important role in causing diabetes. All people who have a family history of diabetes need to take special note of this possibility. Sugar should be regarded with great suspicion and handled like the highly concentrated substance it is being discovered to be. Also, this is the first time we have seen in print the suggestion that “even minor elevations of plasma glucose levels may affect insulin response.” These “minor elevations” averaged only 97 mg. well in the “normal” range by most laboratory reckoning.

These things should be remembered the next time you are thinking about eating your usual dessert of ice cream and cake, because those sweets may be affecting you in more ways than you realize. Sugary sweets do more damage to our bodies than causing cavities and adding extra weight.

It is also interesting to note what happens when “hyperalimentation” is recommended as a treatment for people who are starving to death. Hyperalimentation is the method of feeding a high glucose (sugar) solution to people who must be artificially fed. In many cases, insulin has to be given to these patients also, because they begin to have pancreatic failure from the high levels of sugar they are ingesting. In some instances, susceptible people who have had hyperalimentation may develop diabetes.

Yemini Jews

The ancestral home of these people was the Yemen, where the most common work was that of herding. Their lifestyle included maintaining a simple diet, keeping a regular schedule of life activities and eating almost no refined sugars. There were no cases of diabetes among them. Because of the conflicts between the Arabs and the Jews, the Yemenis had to leave their homeland and move to Israel. In order to adapt to a different society they had to make certain significant changes in their lifestyle. The main changes were an increase in sugar consumption and a decrease in exercise, both of which led to heavier body weights. After 20 years of living in their new environment with these changes, one out of every five Yemenites over the age of 30 is diabetic.

Tests done with laboratory animals put on the “western diet” for two months revealed that animals began to develop diabetes. In another group of laboratory animals, fed the no-sugar diet of the Yemenites, no diabetes was found and the animals maintained normal health.

Noru

Another investigation was made on an island in the Pacific called Noru. Since World War II, the people have become quite wealthy due to the sale of phosphates, which are abundant on their island. There is one car and one motorbike for every four individuals. They no longer grow any food of their own, but instead import nearly all-western foods. The average daily food intake is 6,100 calories. In the United States the average caloric intake is 2,500. On Noru, 40 percent of the people have become diabetic.

Eskimos

Dr. Otto Schaefer, a specialist in internal medicine, who lived and worked as a physician in the Arctic for 20 years, also did a study. During the time he spent in his field-work he observed drastic changes in the disease patterns of the Eskimos.

In 1959, the Eskimos were ingesting 26 pounds of sugar per person each year. This is a small amount in comparison with the average American’s consumption of 130 pounds each year. The Eskimo’s 26 pounds of sugar represented 18 percent of their total carbohydrate intake. Of their carbohydrates, 82 percent came from unrefined cereals, flours and starch foods.

In 1967, only eight years later, the Eskimos were taking in 104.2 pounds of sugar per person each year. This represented 44 percent of their total carbohydrate intake. Carbohydrates from unrefined foods had dropped to 55 percent. Dr. Schaefer commented, “The dietary changes seen in the Eskimos parallel those seen in the western diet over the past 100 years, but they occurred in the Eskimos in eight years.”

These changes were due to several factors. The Alcan Highway had opened up and brought more traffic into the Eskimo territory. Other influences were the many air bases built over Alaska and Canada, which brought the western lifestyle, including an appetite for sweets, to the Eskimos. Dr. Schaefer remarked, “Eskimos seem to have an insatiable desire for candies, sweet cakes and sweet drinks; the mothers often put nipples on pop bottles and the babies suck on them throughout the day.”

Dr. Schaefer now found problems among the Eskimos that had not been seen prior to these dietary changes. He noticed the following:

  1. Dental decay. This had been nearly unknown among the Eskimos. Photos showed older Eskimos with beautiful, white teeth, and younger Eskimos with missing teeth and blackened stubs which needed to be pulled. Even children needed to have their baby teeth removed. When their permanent teeth came in, these too were decayed and many times had to be extracted.
  2. Growth acceleration. The Eskimos were getting heavier and taller. In the past, growth acceleration had been noted among other people after they migrated to the United States or other western countries from so-called, “developing nations.” Experts claimed that the reason for this increase in weight and height was the introduction of more protein into the diet. But the Eskimos’ natural diet has one of the highest percentages of protein consumption in the world. They lived mostly on fat and meat such as seal blubber, fish and polar bear meat, because their native climate inside the Arctic Circle is not warm enough to grow many vegetables. The only change in their diet was the sudden large intake of refined carbohydrates.

Not only were they getting heavier and taller, but they were going through puberty earlier. Forty years ago, the average Eskimo girl would go through puberty at 18 or 19 years of age. The age of puberty had dropped to 11 years and has continued to drop further with each decade. Dr. Schaefer believed the sugar explosion affected the entire endocrine system including the thyroid, growth hormone, and the gonadal hormones of men and women, which caused earlier maturation. He also noted that early menarche was due to a diet of store-bought foods, particularly manufactured foods with a high-content of refined sugar and fat, as opposed to the original native diet. …

  1. Diabetes. In 1971, there were three times as many cases in Alaska and Greenland than there were in 1961. Now there are more diabetics in one certain group of Eskimos than there were in all the Eskimos of Canada just a few years ago. Diabetic complications such as heart disease, atherosclerosis, appendicitis, tonsillitis, circulatory disease, cataracts and kidney failure are now being seen. These complications usually lag 10 to 20 years after diagnosis.
  2. Gallbladder disease. This was a surprise to Dr. Schaefer because it had been assumed that fats played a large role in this problem. It was believed the Eskimos had a genetic ability to handle fat better than Westerners. Prior to 1950, gall bladder disease was unknown among the Eskimos, although 60 percent of their calories came from fat. This percentage is higher than the 40 to 45 percent of calories from fat that is eaten in the standard diet in the lower 48 states. Now the most common operation done in hospitals provided for Eskimos is for removal of the gallbladder due to disease and stones! This is recognized to be due to adding sugar to an already high-fat diet.
  3. Obesity and high cholesterol. Dr. Schaefer also noticed several other conditions that began to emerge. Elevated blood fat and obesity were suddenly seen, especially among the urbanized, inactive Eskimos.

These studies clearly point to a link between the western lifestyle and diabetes. With this information in mind, we need to carefully consider our own lifestyles and habits, and honestly ask ourselves if we are willing to make the changes that will lead to an improved quality of life.

Health – Natural Foods

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“Let your food be your medicine and your medicine be your food.”

Hippocrates

What are natural foods? They are foods that are natural, such as apples, potatoes, corn, almonds, etc. They have no added artificial flavorings, colors, or preservatives; and they are foods that are not refined, such as white flour or corn oil.

DIET IS THE MAJOR CAUSE OF DISEASE

Our refined food is now killing us on the installment plan. … Because Americans like to eat; they eat too much; and they eat the wrong kinds of foods such as meat, milk, eggs, sugar, oil, refined and processed foods.

You are what you eat. Natural food, unadulterated, just as it comes from the Creator, is the food that gives energy, health and life. Refined food on the other hand, brings fatigue, sickness and death. Yet man has tried to improve (is that possible?) upon the natural food God has given us.

HARMFUL FOODS THAT DESTROY YOUR HEALTH – ALL KINDS OF MEAT

Man’s body was not designed to eat meat.

Let’s look at some simple physiological aspects of meat eating. A carnivore’s teeth are long, sharp, and pointed for ripping and tearing flesh. Man has molars for crushing and grinding. A carnivore’s jaw moves up and down only, for tearing and biting. Man’s moves up and down and from side to side for grinding. A carnivore’s tongue is rough; man’s is smooth. A carnivore’s saliva is acid and geared to the digestion of animal protein. Man’s saliva is alkaline for the digestion of starch. A carnivore’s intestines are three times the length of its trunk, designed for rapid expulsion of food stuff, which would otherwise quickly rot. Man’s intestines are twelve times the length of his trunk and designed to keep food in them until all nutrients are extracted. The liver and kidneys of a carnivore are capable of eliminating large amounts of uric acid whereas man’s liver and kidneys have the capacity to eliminate only a small amount of uric acid. A carnivore’s urine is acid. Man’s is alkaline. Consider the elephant. How much dead flesh does he eat? none, and an elephant can live for over a hundred years because he is a vegetarian; whereas, carnivorous animals, such as a cat or dog, live anywhere from 10 to 15 years. What are the strongest animals in the world? Those used for centuries because of their endurance and strength: elephants, water buffalo, camels, mules, and horses; and they all have this one thing in common— they are vegetarians. A lion, which eats flesh exclusively, has very little endurance, for he sleeps approximately 20 hours a day.

HIGH MEAT DIET (WHICH IS ALSO HIGH IN FAT) IS MAJOR CAUSE OF HEART ATTACKS, STROKES, AND CANCER

“Meat is an incomplete source of nutrition. As a consequence, reliance on a meat-based diet actually becomes a liability to human health. But meat is not only a liability for what it does not contain; it is also a liability for what it does contain, excess protein, fat, cholesterol, and blood, besides worms, microbes, and cancer viruses.” John A. Scharffenberg, Problems With Meat, Woodbridge Press Pub. Co., Santa Barbara, California, 1979, 101.

IF I DON’T EAT MEAT, WHERE WILL I GET MY PROTEIN?

Protein is the most complex of all food elements, and its assimilation and utilization are the most complicated. The hardest food for the body to break down is protein. When protein food is eaten, it takes more energy for it to go through the process of digestion than any other food. Protein is not built in the body by eating protein. Protein is built from the amino acids in food. It must first be digested and split into its component amino acids. The body can then use these amino acids to construct the protein it needs.

There are twenty-three different amino acids that have been discovered. Fifteen of these can be produced by the body; and eight must be derived from the foods we eat. That is why these eight are called essential. There are no “essential” amino acids in flesh that the animal did not derive from plants, and that humans cannot also get from the plants they eat. If you eat fruits, vegetables, nuts, and grains on a regular basis, you are receiving all the amino acids necessary for your body to build the protein it needs.

The Hunza people and half a billion Hindus eat very little protein and they have no protein deficiencies. Studies show that excess protein in the diet is harmful, contributing to kidney disease, osteoporosis, arthritis, heart disease, cancer, etc.

When you eat grains and vegetables, you obtain food first hand; but when you eat meat, you get your grains and vegetables second hand. The only effect meat eating has on health is that it deteriorates it.

REFINED OILS

Oils are harmful to the body. Most plant foods contain very little fat; however, modern food technology has made it possible to chemically remove these natural fats and process them into oil. Twelve ears of corn are processed to make one tablespoon of corn oil. During the processing, all the good fiber, vitamins, minerals, enzymes, etc., are removed from the corn, leaving nothing but oil, which is 100 percent fat.

All refined fats are a burden to the body; they thicken the blood, slowing down circulation which affects the heart and blood vessels. These oils contribute to overweight, diabetes, and gallstone formation.

REFINED GRAINS

Refined grains are harmful to the body. Grains are made in such a way that the vitamins and minerals are carried almost entirely on the outer layer. Milling removes this layer, leaving a white, easily ground central kernel, which is almost devoid of vitamins and minerals. The central portion has the starch and the protein, but both of these are more difficult to metabolize without the accompanying minerals and vitamins.

Natural grains such as whole wheat, barley, corn, millet, oats, rice and rye are what we need for proper nourishment. But when these are milled they are almost worthless.

THE NATURAL WAY IS THE HEALTHY WAY

Natural foods encourage life, promote strength and endurance and help restore lost health. Unnatural foods cause sickness and decay. You will find the natural foods close to nature, in the gardens and orchards. You will find unnatural foods on the grocery shelf, preserved and packaged in a bag, box or can.

It isn’t any sacrifice at all to eat natural foods; it’s just another step toward an unblemished skin, a new spring in your step, a new light in the eye. It’s a step toward a strong heart and untainted breath. It’s just another step toward untroubled sleep and new vigor each morning. It’s another step toward an unclouded mind and clear decisions. It’s just another step toward the abundant health you’ve always wanted.

Jerry Hoover, N.D, Natural Medicine, KNI Printers, Inc., California, 1993, 45–71. Contact: DrJerryLeeHooverND@yahoo.com

Health – Chia, the Inca Superfood

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Chia seed is an ancient super food that is currently experiencing popularity. It is a member of the sage family (Salvia Hispanica). The little black and white seeds were once a staple of the Incan, Mayan and Aztec cultures, along with the Native Americans. Chia is actually the Mayan word for strength. The seeds were used by these ancient cultures as mega energy food, especially for their running messengers, who would carry a small pouch of it with them. It has been called Indian Running Food and gives an incredibly sustaining surge of energy.

This super food nutritional content is very similar to flax, but without the estrogen and phytoestrogen element. In Mexico, they say that one tablespoon of chia seeds can sustain a person for 24 hours. It also tastes great and is ready to eat really quickly—besides which it has an off-the-scale nutritional profile.

Why eat chia?

Chia seeds are said to have:

  • 2 times the protein of any other seed or grain
  • 5 times the calcium of milk, plus boron which is a trace mineral that helps transfer calcium into your bones
  • 2 times the amount of potassium as bananas
  • 3 times the reported antioxidant strength of blueberries
  • 3 times more iron than spinach and copious amounts of omega 3 and omega 6, which are essential fatty acids

They are a complete source of protein, providing all the essential amino acids in an easily digestible form. They are also a fabulous source of soluble fiber. Like flax, chia is highly hydrophilic—the seeds absorb water and create a mucilaginous gel. They can hold 9 to 12 times their weight in water and they absorb it rapidly—in under 10 minutes. The seeds can easily be stored dry for 4 to 5 years without deterioration in flavor, odor or nutritional value. You can substitute chia in any recipe that calls for flax.

The taste of chia is very mild and pleasant. That means it can easily be combined with other foods without changing the taste dramatically. People add it to their sauces, bread batters, puddings, smoothies and more. The flavor is retained, plus more nutrition is added.

Chia has been called a dieter’s dream food because when added to foods, it bulks them up, displacing calories and fat without diluting the flavor. Thus, someone can eat a typical serving, yet only consume about half the calories they might have eaten, because the food has been bulked up with chia.

The benefits of eating chia:

  • Provides energy
  • Boosts strength
  • Bolsters endurance
  • Levels blood sugar
  • Induces weight loss
  • Aids intestinal regularity

Chia slows the impact of sugars on the system, if eaten together. Chia gel creates a physical barrier between carbohydrates and the digestive enzymes that break them down, which slows the conversion of carbohydrates into sugar. That means the energy from the food is released steadily, resulting in more endurance. This is clearly of great benefit to diabetics in particular. It also means that it can be combined with super-sweet tastes like apple juice and will not spike blood sugar.

Due to the exceptional water-absorption quality of chia, it can help you prolong hydration and retain electrolytes, especially during exertion.

Whole, water-soaked chia seeds are easily digested and absorbed. Their tiny seeds break down quickly. They feel light in the body, yet energizing. Their nutrients can be quickly assimilated into the body.

The seeds bulk up, then work like an incredible digestive broom, sweeping through the intestinal tract, helping to dislodge and eliminate old accumulated waste in the intestines. When they are added to the diet many people find their stools also become more regular.

Chia is a complete protein with all 10 essential amino acids. It is loaded with antioxidants, contains vitamins, minerals and has lots of omega 3, 6 and 9. Read about the advantages of adding this great food to your diet.

Chia is a very reasonably priced, concentrated food. … One third of a cup makes over two cups of gel. …

Chia can be used in so many kinds of recipes—savory, sweet—it works with anything. You might want to try them in salad dressings, biscuit mixtures, smoothies, crackers, ice creams, juices and so on.

Chia seed protein contains no gluten. This makes it ideal for anyone with gluten sensitivity or simply wanting to find a replacement for gluten-containing grains like wheat, barley, rye and oats.

Conditions helped

Chia is reported to be beneficial for a vast range of issues, for example:

  • weight loss/balance
  • thyroid conditions
  • hypoglycemia
  • diabetes
  • irritable bowel syndrome
  • celiac disease
  • acid reflux
  • lowering cholesterol

In the traditional cultures that consumed chia, like the Aztecs, it was also regarded as a medicine and was used in a myriad of ways—from cleaning the eyes to helping to heal topical wounds; relieving joint pain; used as poultices, to mention a few. One woman uses chia therapeutically to manage her acid reflux. Because of the highly absorbent properties, she can swallow a tablespoon of dry seeds with just a little water and they go into her stomach and absorb the excess acid. She makes sure to drink a glass of water a few minutes later, as the seeds are so hydrophilic that if they do not find enough to absorb in the stomach, they will draw from the tissues instead. By allowing the seeds to first absorb the acid, then drinking some more water, the woman was able to very simply, effectively and economically handle her condition.

Chia aids rapid development of tissue, due to its incredible nutrient profile and easy assimilation. It can be very beneficial for those healing from injuries, people like bodybuilders who are always re-forming tissues and women who are pregnant or breastfeeding.

They can be added dry and ground with linseed or other seeds, but the most common way to eat chia is to first soak the seeds. The nutrients then are easily absorbed. They can very rapidly absorb a large amount of liquid—between 9 to 12 times their volume, in under 10 minutes.

The Basic Gel

To make a basic chia gel, simply add one third cup of seeds to 2 cups of water. Stir the mixture well, to avoid clumping, and then leave it in your fridge, in a sealed jar. This will yield around one pint of chia gel. You can begin to eat the gel almost immediately if you like. Just 10 minutes is enough time for the gel to be formed. More of the nutrients will be easily accessible after a few hours however, so many people like to make up a batch like this and leave it in the fridge. It will stay good for about three weeks. Then you can just reach into the fridge and take out some of the ready-made gel whenever you need it. You might add it to smoothies, mix it with salad dressings, puddings or granola, or simply take it by the spoonful.

As mentioned above, chia will absorb anything—it doesn’t have to soak in water. We like soaking it in things like apple or grape juice for example. That way, the intense sweetness of the juice is also offset by the chia and it tastes great. You can also blend soft fruits—for example bananas and persimmons, then stir the chia into that mixture. Again, the longer the seeds are left to soak, the more their nutrients will be readily available to you, yet you could easily eat a meal like this in 10 minutes or less after preparing it.

You can also sprinkle the dry seeds onto salads or add them to granola mixes. You may also want to experiment with grinding them first in a coffee grinder, to make a chia flour that you can add to smoothies or soups.

Back to Eden Newsletter, Autumn 2011, No. 46.

Kaye Sehm lives with her husband in Albury, NSW Australia. She loves sharing our wonderful health message by running seminars and cooking schools promoting the way to health. She also presents classes on the many simple home remedies God has given us. Contact her by email at: backtoeden@aapt.net.au.